Cooking with Chicken Fat

Last time I made chicken bone broth, I added some skin and 2 blobs of fat I pulled out of the cavity. My broth ended up with a layer of fat on top when I chilled it. I'm assuming I can cook with that fat, but what are the best ways to use it? I usually cook with olive or coconut oil.

(Sorry if this is a dumb question- I'm a recently converted vegetarian!)